丛枝菌根真菌对植烟土壤磷含量及烟株养分吸收的影响

为明确菌根化烟苗移栽后的菌根效应,通过大田试验研究了3种氮肥水平(45,67.5和90 kg/hm2)下菌根化烟苗对植烟土壤磷含量及烤烟旺长期氮、磷营养吸收的影响.结果表明:①烤烟接种Arbuscular mycorrhizal(AM)真菌在45和67.5 kg/hm2施氮水平下对植烟土壤及烟株磷含量影响较小,但在90 kg/hm2水平下能有效提高磷含量;②不同施氮水平下,接种摩西球囊霉Glamus mosseae( Gm01)显著降低了烤烟根、茎、叶氮含量,但接种Glamus mosseae( Gm02)仅在90 kg/hm2施氮水平下达到显著水平;③不同施氮水平下,接种AM真菌均有效降低烤烟的氮磷比,其中,Glamus mosseae( Gm01)的菌根效应较佳.可见,不同施氮水平影响AM真菌的菌根效应,但不同来源的摩西球囊霉(Glamus mosseae)对烤烟的作用效果有一定差异.     

烟草VA菌根菌区系研究

从全国主要烟区12个省采集烟草根际土壤样本,以湿筛法分离出VA菌根菌的孢子。经接种烟草再次形成菌根并产生孢子后,用单一的新鲜孢子进行种的鉴定。由101份土样中分离出VA菌根菌294株。经过鉴定,定出种名的共33种,其中无梗囊霉属(Acaulospora)6种,巨孢囊霉属(Cdgaspora)3种,球囊霉属(Glomus)23种,盾孢囊霉属(Scutellospora)1种;有13种为国内新记录种。分析表明,在上述已鉴定的4个属中,球囊霉属分布最广;在33个种中,分布较广的有：A．laevis Gl.caledonium、Gl.caledonium、Gl.claroidum、Gl.clarum、Gl.diaphanum、Gl.etunicatum,、Gl.leptotichum 和Gl.mosseae。菌种的分布因土壤类型,土壤酸碱度和海拔高度而有一定差异。     

丛枝菌根真菌(AMF)对红阳猕猴桃叶片富硒能力及光合特性的影响

通过盆栽实验研究了地表球囊霉(Glomus versiforme),地球囊霉(Glomus geosporum),摩西球囊霉(Glomus mosseae),幼套球囊霉(Glomus etunicatum)和透光球囊霉(Glomus diaphanum)等5种AMF对土壤施亚硒酸钠(100mg/L)情况下红阳猕猴桃叶片对硒吸收能力、多糖含量以及光合特性的影响,并进行相关性分析。结果表明,G.mosseae,G.versiforme和G.etunicatum显著提高了红阳猕猴桃叶片总硒的含量(p<0.05),其中G.mosseae处理效果最好,相当于对照的1.22倍,而G.geosporum和G.diaphanum显著提高了红阳猕猴桃叶片有机硒的含量,其中G.geosporum处理效果最好,是对照的1.15倍;另一方面,5种AMF处理均显著提高了叶片多糖含量和光合指标,以G.versiforme1处理效果较好。     

生态条件对VA菌根真菌侵染烟草的影响

本文研究了主要生态条件对ＶＡ菌根真菌侵染烟草的影响。结果表明：山东植烟土壤类型中，以轻壤质普通棕壤最利于ＶＡ菌根真菌的侵染和增殖，其次为中壤质普通棕壤、轻壤质淋溶褐土、中壤质淋溶褐土和轻壤质普通褐土，此类土壤中ＶＡＭ真菌的种类多、数量大；而壤砂质粗骨棕壤、重壤质普通棕壤和重壤质淋溶褐土中ＶＡＭ真菌种类少，孢子量少。山东植烟土壤中ＶＡＭ真菌的优势属为球囊霉属Ｇｌｏｍｕｓ，少数为无轴囊霉属Ａｃａｕｌｏｓｐｏｒａ。常见种为摩西球囊霉Ｇ·ｍｏｓｅａｅ、透光球囊霉Ｇ·ｄｉａｐｈａｎｕｍ、幼套球囊霉Ｇ·ｅｔｕｎｉｃａｔｕｍ、近明球囊霉Ｇ·ｃｌａｒｏｉｄｅｕｍ和苏格兰球囊霉Ｇ·ｃａｌｅｄｏｎｉｕｍ等。不同类型的烟草与ＶＡＭ真菌的不同种之间存在一定选择性。烟草在不同生育期对ＶＡＭ真菌的侵染反应存在差异，以幼苗期接种反应最好。     

甘蔗耐盐性评价方法初探

砂水培是甘蔗耐盐性鉴定的较好试验方法。用砂水培的方法，把具有不同耐盐性的甘蔗品种进行盐胁迫试验。结果表明，植株增高伤害率是甘蔗耐盐性直接鉴定的较好指标；盐对叶片细胞膜的伤害也可作为耐盐性鉴定的一项指标。     

镉在霞多丽葡萄幼苗中的累积及其对氮吸收的影响

以霞多丽自根苗和嫁接苗(砧木5BB)为试材,研究不同浓度氯化镉(CdCl2·2H2O)处理下,镉在霞多丽植株不同器官中的积累及其对氮吸收的影响.结果表明:①随着镉处理浓度的增加,霞多丽植株中根、茎、叶的镉含量呈显著上升趋势,并在120mg/L时达到高峰,而新梢的镉含量在60mg/L时达到高峰.②根、茎、新梢、叶片中镉含量依次呈极显著性下降.在30mg/L和60mg/L镉处理时,自根苗叶片中镉浓度分别为其根的7.5%和5.3%;嫁接苗植株根系镉浓度分别是自根苗的1.9倍和1.3倍,而运输到叶片中的镉浓度仅为自根苗的66.7%和20%.⑤自根苗的根和叶片中氮含量随着镉浓度的增加而下降,而茎和新梢中有所提高.④与自根苗相比,嫁接苗在低镉浓度时根和叶片中氮含量提高;而高镉浓度时,叶片中氮含量显著下降,茎和新梢中没有明显变化.     

“多菌灵”对AM真菌侵染烟苗及菌根效应的影响

为了摸清杀真菌剂对丛枝菌根真菌侵染烟苗及菌根效应的影响,设置了漂浮育苗阶段接种丛枝菌根真菌(AM真菌)同时施用"多菌灵"试验。结果表明:接种AM真菌总体上表现出促进烟苗生长的趋势,但菌根效应因菌株不同而异,且因施用杀真菌剂使之复杂化。在施用低浓度的"多菌灵"(稀释倍数500倍)时,接种球囊霉真菌Glomus intraradicesSmith(BEG-141)和Glomus intraradicesSchenck(BEG-193)均不同程度地增加了烟苗的生物量、含磷量和磷吸收量,以及叶绿素含量和几丁质酶活性。在施用高浓度的"多菌灵"(稀释倍数为≤500倍)时,AM真菌感染率降低,菌根烟苗生长受到抑制,菌根效应减弱。此外,两株AM真菌对"多菌灵"的敏感性不同,BEG-193菌根烟苗的生长对施药不敏感,但高浓度的杀真菌剂抑制BEG-141菌根烟苗的生长。因此,为使烟苗能正常生长,以及保证AM真菌能改善烟苗营养和提高其抗逆性,在施用"多菌灵"时,稀释倍数应大于500倍。     

大豆品种耐盐性的快速鉴定法及不同时期耐盐性的研究

为了探索大豆品种耐盐性的简易鉴定方法,了解不同生育期大豆品种耐盐性的表现,从种子萌发开始用80mmol/L盐溶液对99个大豆品种的耐盐性进行了鉴定和生长观测.结果表明,80mmol/L盐溶液浸泡72h后的大豆发芽率可较好地反映大豆品种的耐盐性.种子萌发后根系的长度、侧根数量、根的干重和鲜重与品种的耐盐性密切相关.苗期大豆对盐胁迫的处理最为敏感,在营养生长期（V2和V4期）盐胁迫显著降低植株的高度和生物量,R2和R4期大豆品种的耐盐性最强,是生物量下降最小的时期.盐胁迫对R6期植株的伤害最大,种子萌发期的耐盐性表现与植株生长后期的耐盐性基本一致,种子萌发期的发芽率可以作为抗盐性的鉴定方法.     

基于GC-MS的霞多丽葡萄酒及蒸馏酒香气成分分析

采用搅拌棒萃取法-气相色谱-质谱联用技术,对霞多丽葡萄酒和霞多丽蒸馏酒的香气成分进行分析。结果表明,霞多丽葡萄酒和霞多丽蒸馏酒中香气成分总数接近,但是蒸馏酒中香气浓度更高。其中:霞多丽葡萄酒中酯类26种,酯类总含量359.35 mg/L;霞多丽蒸馏酒中香气成分46种,其中酯类数量最多,有17种,总含量1 102.65 mg/L,是霞多丽葡萄酒中的3倍。通过香气活性值(OAV)的计算发现,对霞多丽蒸馏酒香气贡献较大的香气成分有9种,分别是大马士酮、丁酸乙酯、乙酸异戊酯、正己酸乙酯、辛酸乙酯、癸酸乙酯、正癸酸、月桂酸、1, 2-二氢-1,1, 6-三甲基萘,这些物质会带给霞多丽蒸馏酒丰富的花香和水果香。     

霞多丽葡萄、苦水玫瑰及其混合发酵酒的香气比较分析

以霞多丽葡萄、苦水玫瑰花为原料,通过混合发酵制得霞多丽玫瑰酒。采用顶空固相微萃取结合气相色谱质谱联用技术(HS-SPME/GC-MS)比较分析霞多丽葡萄、苦水玫瑰花、霞多丽玫瑰酒的香气组分构成。霞多丽葡萄中初步分离定性36种化合物,醇类物质居多;苦水玫瑰花中初步分离定性59种化合物,萜烯类物质居多;霞多丽玫瑰酒中初步分离定性56种化合物,醇类和酯类物质种类较多。霞多丽葡萄、苦水玫瑰花和霞多丽玫瑰酒共有香气组分10种;霞多丽玫瑰酒与苦水玫瑰花共有7种香气组分,多为萜烯类及其相应酯类,以苦水玫瑰花特征香气物质为主;霞多丽玫瑰酒与葡萄共有香气组分12种。苦水玫瑰花的添加有助于提高酒的花香品质。     

古代粤诗中呈现的岭南盐业

盐作为关乎国计民生的重要物品,自然会引起诗人们的心灵激荡,而呈现于其创作之中,古代广东诗歌也概莫能外。据从《全粤诗》中所作的不完全统计,自南朝梁开始,到明末清初为止,粤诗中之涉盐诗就有八十余家、二百七十余题。根据这些诗,我们大体可以勾勒出岭南盐业发展史的脉络,甚至有些诗中所涉及的内容,可以填补盐业史的空白。     

Salt reduction: Moving from consumer awareness to action

Globally, the average daily dietary salt intake is more than double the recommended level. Given the major role that salt plays in the development of cardiovascular disease, it is important to reduce total salt intake. Key sources of salt in the diet include commercially prepared or manufactured food products and discretionary salt added by consumers during cooking and consumption. Therefore a significant lowering in the current salt intake requires a shift in both commercial foods and consumer behaviour. In terms of commercial foods, the challenge is to achieve further reductions in the salt content while maintaining good taste, stability and texture to ensure consumers will like (or even prefer) these reformulated products. However, a change in consumer behaviour is also required to ensure that lower salt products are accepted and that consumers do not add salt back during cooking. Consumer behaviour change in this area remains complex and has received relatively little attention so far. It is hard for consumers to estimate their salt intake and, while most campaigns focus on raising awareness of reducing salt, this awareness may not always lead to action. The development of scalable and effective salt-reduction behaviour change interventions requires a more in-depth understanding of the relevant consumer behaviours and their determinants, as well as the development of practical behaviour change techniques and facilitators (e.g., provision of appealing lower salt products). Moreover, to speed up the salt reduction progress from ‘awareness’ to ‘action’, key stakeholders need to take responsibility and agree on actions for executing product reformulation and creating consumer behaviour change programmes. This review is intended to inform and support the ongoing development of effective action-oriented global strategies for salt reduction.     

盐田成矿机理与盐田生产管理探讨

青海察尔汗盐湖是我国已探明储量最大的可溶性钾镁盐矿床，同时也是我国唯一的大型钾肥生产基地。文章根据多年对盐田生产定期取样分析的研究，系统探讨了大面积深水盐田的成矿机理与管理方法，对生产具有较强的指导意义。     

Impact of salt reduction interventions on salt taste sensitivity and liking,a cluster randomized controlled trial

BackgroundExcessive intake of salt is associated with high blood pressure, a risk factor for cardiovascular disease. Moreover, a high salt consumption has been related to a reduced salt taste sensitivity, and an increased liking of high salt content foods. Whether a reduction in salt intake over a long period of time can increase salt taste sensitivity and liking of foods with lower salt content requires further research.ObjectiveThis study aims to investigate the effect of gradually lowering salt content in bread, either alone or in combination with dietary counselling, on salt taste sensitivity and liking of salt reduced bread.MethodsA four-month, single blinded, cluster RCT with a parallel design was conducted among Danish families. Families were randomized to receive bread gradually reduced in salt content (Intervention A), bread gradually reduced in salt content in combination with dietary counselling (Intervention B) or bread with regular salt content (control). Salt taste detection thresholds (DT) and recognition thresholds (RT) were measured at baseline and follow-up. Moreover, overall liking of bread with very low (0.4 g/100 g), low (0.8 g/100 g) and normal (1.2 g/100 g) salt content was measured using a 7-point hedonic scale.ResultsEighty-nine families (n = 215) participated in the study. No significant differences between groups were found for DT or RT, but a significant reduction in DT of 18% (−28, −7) and a trend towards a reduction in RT of −16% (−30, 2) was found in Intervention B from baseline to follow-up. The intervention resulted in significantly higher liking of bread with 0.4 g salt/100 g in intervention B compared to the control and borderline significantly higher liking in intervention A compared to the control (p-value = 0.055). No differences were seen between groups in liking of bread with 0.8 g and 1.2 g salt/100 g. From baseline to follow-up all three groups reduced their liking of bread with 1.2 g salt/100 g and in the control group liking of bread with 0.4 g salt/100 g was significantly reduced.ConclusionReducing salt intake by lowering salt content in bread and receiving dietary counselling increased salt taste sensitivity (baseline to follow-up) and resulted in higher liking of bread with very low salt content (0.4 g salt/100 g) compared to control.     

再谈盐田生产的定量管理

本文根据察尔汗盐湖盐田卤水的若干试验数据,探讨了用回归分析方法建立各种盐田生产定量管理模型的方法,并对管理模型的应用作了阐述     

乐山"盐官"风采独有--乐山市盐政市场稽查

针对一些不法盐商贩市场经济利益的驱动 ,不顾国家利益和人民的健康 ,将大量的假冒伪劣盐进入市场销售 ,致使国家财政、税收蒙受巨大损失。乐山市盐政市场稽查大队克服工作环境差 ,生活条件十分艰苦 ,严格执法、秉公执法、文明执法 ,严厉打击查处了一些不法分子和走私盐。为维护国家食盐专营 ,确保消除碘缺乏病目标的实现 ,取得了一定的成绩。     

论清代井盐产地

清代井盐产地分布于四川、云南、甘肃、湖北、西藏,有73处(以县计),盐井10余万口。其中,四川、云南两省井盐产地增加尤为突出。与明代相比,四川产盐州县数不但没有增加,反而有所减少,但是盐井数增加特别突出,光绪年间四川有100814口盐井。就云南来说,产盐州县数与明代持平,但是盐井数(特别是大井数)也有明显的增加。     

趣味食品—仿生葡萄的研制

以海藻酸盐、钙盐为主料通过立体交联等作用形成天然葡萄结构的趣味食品——仿生葡萄,色、香、味、形均神拟天然葡萄,且具有低热值及吃葡萄不吐葡萄皮的特点。保鲜期常温(夏天)1个月,冷藏6个月。     

钾对盐胁迫下甘蔗苗期生长的影响

本文利用水培方法研究了甘蔗品种ROC22在0.5%NaCl盐胁迫下,供给不同浓度钾（0、0.5、3、6 mmol/L）对其苗期生长的影响。结果表明,在盐胁迫下供钾能促进甘蔗生长,增加甘蔗生物量、根长、株高和根冠比,提高蔗叶的保水力和SPAD值,提高钾-钠比,增强甘蔗耐盐性。     

先秦至隋唐宁波盐业考述

宁波因其濒临东海,海涂和海水资源丰富,发展海盐生产条件优越,盐业生产源远流长。宁波海盐生产始于春秋时期,唐代已发展成为当时主要的海盐产区,五代十国时期又得到了进一步的发展,并因之构筑起了具有鲜明地方特点的盐业生产组织和税收管理体制。